Make Kung Pao Chicken better than Chinese take out right at home! With crisp-tender, mouthwatering chicken pieces swimming in the most delicious silky Chinese sauce exploding with flavour, this is one Kung Pao chicken recipe hard to pass up!
kungpo chicken
This is absolutely delicious. The only modification I made is I skipped the velveting* and marinated the chicken for 30 minutes in 2 tablespoons toasted sesame oil, 2 tablespoons light soy sauce and 1 tablespoon cornstarch.
This recipe is AMAZING!! Very, very impressed with how this turned out. Better than most Chinese takeout. Marinating the chicken and adding the baking is a game changer! Thank you for this recipe!
Since the chicken needs to marinate for 15 minutes, get that started first. In a medium bowl, whisk together the soy sauce, dry sherry, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand at room temperature for 15 minutes, stirring occasionally.
Turn the chicken pieces and continue cooking for about 1-1/2 minutes more, or until the chicken is just cooked through. Transfer the chicken to the bowl with the peppers and celery. Add another 1/2 tablespoon of oil to the pan. Add the remaining chicken and cook until golden on one side, about 1-1/2 minutes.
Heat up a wok with one tablespoon of oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside. Clean the wok and add in the remaining 2 tablespoons of oil until it's fully heated. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
Add the sauce and stir continuously until the chicken meat is nicely coated with the sauce. Add in the scallions, stir to combine well with the chicken, dish out and serve immediately with steamed rice.
During the Cultural Revolution, the dish's name became politically incorrect because of its association with the imperial system. The dish was renamed "spicy chicken" (Chinese: 糊辣鸡丁; pinyin: húlà jīdīng) by Maoists until its political rehabilitation in the 1980s under Deng Xiaoping's reforms.[2]
The original Sichuan version uses chicken as its primary ingredient. In this original version, diced chicken is typically mixed with a prepared marinade.[3] Shaoxing wine is used to enhance flavor in the marinade. The wok is seasoned and then chili peppers and Sichuan peppercorns are flash-fried to add fragrance to the oil. In Sichuan, or when preparing Sichuan-style Kung Pao chicken, usually Sichuan-style chili peppers such as facing heaven pepper or seven stars pepper (Chinese: 七星椒; pinyin: qīxīngjiāo) are used. Smaller, thinner Sichuanese varieties may also be used.[4] Sichuan peppercorns are then added; while Kung Pao chicken does not belong to the numbing-spicy "mala" flavor profile (Chinese: 麻辣味型; pinyin: málà wèixíng), a small amount of fresh toasted peppercorns are traditionally used to balance the heat of the chilis.[5] Then the chicken is stir-fried and chopped welsh onion, along with peanuts, are added. Kung Pao chicken starts off with fresh, moist, unroasted peanuts.[6] These are often used instead of their pre-roasted versions. The peanuts are dropped into the hot oil at the bottom of the wok, then deep-fried until golden brown before the other ingredients are added.
The neighboring province of Guizhou, southeast of Sichuan, has a variant of Kung Pao chicken based on the ciba fermented chili paste (Chinese: 糍粑辣椒 cíbā làjiāo) of Guizhou cuisine. Like the Sichuan version, the dish features marinated cubes of chicken; while the Guizhou marinade is largely the same as the Sichuan version's, the chicken cubes are larger and typically skin-on. The dish is further distinguished in that rather than flash-frying whole peppers in oil before stir-frying, a large quantity of the ciba chili paste is fried in the wok until the oil is stained. The chicken is then stir-fried in the resulting sauce with garlic, ginger, and green garlic or green onion.[5]
Versions commonly found in the West, called Kung Pao chicken, Kung Po, or just chicken chili and garlic, consist of diced, marinated chicken, stir-fried with orange or orange juice, ginger, garlic, chicken broth, sugar, cooking oil, corn starch, and salt and pepper to taste. Many other vegetables may be added, such as onion, bell pepper or carrots.[9] The dish often includes or is garnished with whole roasted peanuts. Instead of chicken, Western variations sometimes substitute other meat such as pork, duck, fish, shrimp, or tofu.[10]
Made this and it was awesome! Simmered some sesame seeds (ran out of oil) and red pepper flakes in a bit of oil to infuse the flavor and heat before i stirfried the chicken. Halfed the chicken and added shrimp for a Kung Pao combo! Perfection!!
Have only 20 minutes to put dinner on the table? Try this protein-packed kung pao chicken, courtesy of Fit Foodie Finds, made healthier with less sodium and oil than any Chinese takeout. If you like extra heat, add more Sriracha or chili paste.
I liked how you included our cooking experiences and tied in the book to show the deeper meaning of food to the Chinese. To nitpick I would suggest taking urban or rural out of parenthesis in the first paragraph. I enjoyed reading one of the legends behind the history of Kung Pao Chicken and feel that the recipe would be easy to follow once I had the amounts of ingredients. It was interesting to read the feedback on your experience with the restaurant and how the Americanized foods differ from the authentic foods. One suggestion is to place photos throughout the text to be more visually appealing, however, I understand that the photos were placed at the bottom because that is where they are relevant. Here is a link to an article that describes the history of Kung Pao Chicken: -pao-chicken-peanuts-nuts-chinese-food.html
I really liked this blog because I love food! One thing that I think you could change is dispersing the photos throughout the text. I think this would help make the text a little less dense. I really like how you incorporated your personal experience in the blog. It definitely adds a personal touch to the blog. There is a small grammar error in the History of Kung Pao Chicken there is a spot where both the c and h is capitalized in chicken. Another thing I really liked is how you incorporated the book we were reading in class as a part of you post. I know that you already have video on how to make the chicken but here is another recipe with really good pictures and instructions. My group also got a recipe from the Omnivores cookbook! -pao-chicken/
Overall I thought your blog post was very informational. I liked how you gave the history behind kung pao chicken and a recipe of how to make kung pao chicken. There are only a couple suggestions I would like to make. The first is to possibly split up the beginning into smaller paragraphs, just so it does not look as overwhelming to read. My second suggestion is to possibly add some visuals to the beginning of the text. I like how you all added pictures of the dishes you ordered at the restaurant, but I think visuals at the top may make a person more intrigued to look at the blog post.Here is a photo of Ding Baozhen that could be added to the history of kung pao chicken _Baozhen
Overall, the blog contained informative and interesting material. I enjoyed reading the blog after I started, but at a first glance, I felt overwhelmed since the paragraphs are very lengthy. Once I finished the post, I found the paragraphs held the right amount of material; it just seemed like a lot in the beginning. I suggest breaking each long paragraph into several, smaller ones. I thought you did a good job providing the reader information without constant repetition of the topic. The pictures included are great, but I would spread them throughout the blog to breakup the text and provide a visual for the reader. Here is a news article from CNN I think could be helpful: -do-chinese-people-hate-kung-pao-chicken-and-foreigners-love-it-415057/
Kung Pao Chicken is a traditional Chinese dish that most of us are familiar with, and this is my quick at home version! It tastes kind of savory, and kind of sweet with some good spice from red chilis! This is one of our favorite take out at home dinners. It's really faster than ordering in, and honestly tends to have more flavor and be less greasy, in my opinion. The inspiration for this recipe came from my preference to cook at home whenever we can! We make this one at least once a month, it's a regular like our flavorful Chicken Stir Fry and classic Lo Mein Recipe too! The best part is that this dinner uses ingredients that are really easy to find! You shouldn't have to make any trips to a specialty store, and may already even have everything on hand to make it! The chicken in this dish is fast because it doesn't need to be breaded/fried at all! It's simply seared on the stove with veggies and coated in a seriously mouthwatering sauce!
This recipe is perfect for a cool day, I like to serve this Kung Pao chicken with white steamed rice. It's spicy and hot make me warm. Especially peanut and cashew highlight the taste for this recipe. I always pour the sauce from this dish into steamed rice. Very depth taste!
I used this recipe as it seemed healThy (ie nO Saute on the cHicken iN oiL), but if you dont do this, the chicken pieces fall apart and it comes out lookng like slop. The sauce was fINe. Will try agaiN With a few aDjustMents
My husband loved this recipe! I coated the chicken in a flour and corn starch mix before sautéing it, and the sauce was thick enough at the end to skip the cornstarch step. I also just added a cooked bag of frozen stir fry veggies instead of the zucchini. Will definitely make again!!
Kung Pao chicken is a Chinese chicken dish that is stir-fried with crisp vegetables and tossed in a delicious and smooth sauce that is packed with flavour. Make it at home in under 30 minutes and you will wonder why you ever ordered takeout. It's the easiest weeknight dinner ever and seriously one of the most delicious. Kung Pao chicken is salty, spicy and sweet all at the same time. So so good. 2ff7e9595c
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